Cinnamon Apple Muffins Streusel (Printable)
Tender apple muffins with cinnamon and a buttery, crunchy streusel topping for a warm, comforting snack.
# What You Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
12 - 2 cups peeled, cored, and finely diced apples (about 2 medium)
→ Streusel Topping
13 - 1/2 cup all-purpose flour
14 - 1/3 cup packed light brown sugar
15 - 1/2 teaspoon ground cinnamon
16 - 1/4 cup cold unsalted butter, cubed
17 - Pinch of salt
# How To Make:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs one at a time, whisking after each addition. Stir in milk and vanilla extract.
04 - Gently mix dry ingredients into wet mixture until just combined; avoid overmixing.
05 - Fold diced apples into batter until evenly distributed.
06 - Divide batter evenly among 12 muffin cups, filling each about three-quarters full.
07 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs.
08 - Sprinkle streusel topping evenly over each muffin.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- They stay moist and tender for days, which means you can actually enjoy them without rushing.
- The streusel topping adds a satisfying crunch that makes people think you fussed way more than you did.
- The whole cinnamon-apple thing feels fancy enough for guests but simple enough for a Tuesday morning.
02 -
- Don't overmix the batter once you combine wet and dry—tender muffins come from restraint, not enthusiasm.
- Cold butter in the streusel is non-negotiable if you want that satisfying crunch rather than a dense, cakey topping.
- Apples release moisture as they bake, which keeps these muffins incredibly tender but also means they're best eaten within a few days.
03 -
- Room-temperature ingredients mix more smoothly, so take your eggs and milk out of the fridge a few minutes before you start.
- If your apples are particularly juicy, pat them dry with a paper towel before folding them in—it prevents the batter from getting too wet and dense.
- A toothpick test works, but if you want to be extra sure, press the top gently with your finger—it should spring back slowly rather than leave a dent.